Ginger Drops Recipes

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GINGER DROPS

These cookies are large,moist and dark from molasses, perfect for the cookie jar! From the R.S.V.P. section of a September 1986 issue of Bon Appetit magazine. The recipe was requested from the historic Jackson Hotel in Poncha Springs, Colorado.

Provided by Leslie in Texas

Categories     Dessert

Time 35m

Yield 36 cookies

Number Of Ingredients 11



Ginger Drops image

Steps:

  • Using electric mixer, cream butter,sugar and molasses; beat in eggs, one at a time.
  • Beat in remaining ingredients; do not overmix.
  • Cover dough and refrigerate 1 hour.
  • Preheat oven to 400 degrees.
  • Line baking sheets with parchment;form dough into 1 1/2-inch balls.
  • Arrange on prepared sheets, spacing about 1 inch apart.
  • Flatten slightly with palm of hand.
  • Bake until just firm to touch, 8 to 10 minutes.
  • Cool completely on rack.

Nutrition Facts : Calories 136.4, Fat 3.7, SaturatedFat 2.2, Cholesterol 21.5, Sodium 143.8, Carbohydrate 24, Fiber 0.5, Sugar 10.8, Protein 2

10 tablespoons unsalted butter, room temperature (1 1/4 sticks)
1 cup sugar
1 cup dark molasses
2 jumbo eggs
4 1/4 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cloves

FROZEN GINGER LEMON DROPS

Provided by Patrick and Gina Neely : Food Network

Categories     beverage

Time 33m

Yield 4 to 5 servings

Number Of Ingredients 9



Frozen Ginger Lemon Drops image

Steps:

  • Add simple syrup to a blender. Add remaining ingredients and blend until smooth. Pour into glasses and garnish with lemon.
  • For the syrup:
  • Bring water to a low simmer and stir until sugar dissolves.
  • Add ginger and mint and allow to steep for 20 minutes. Strain and chill.

1 cup ginger/lemon simple syrup, recipe follows
1 cup vodka
1 cup lemon juice
4 cups ice
Lemon wedges, for garnish
1 cup water
1 cup sugar
1 (4-inch) chunk ginger
2 sprigs mint

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